Why You’ll Love Lemon Coconut Heaven Cookies Recipe

These cookies are easy to make and irresistibly delicious. Their bright lemon flavor pairs beautifully with the richness of coconut, creating a dessert that’s both refreshing and indulgent. The shortbread-style cookie contrasts with the smooth filling for a satisfying texture. Whether you’re a seasoned baker or just starting out, this recipe is simple to follow and delivers bakery-quality results.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookie Base:

1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup cold butter, cubed

For the Lemon Coconut Filling:

3 large eggs
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
1/2 tsp baking powder
1/4 cup fresh lemon juice
1/4 cup shredded coconut, plus extra for topping
1/2 tsp vanilla extract (optional, for added depth)

Directions

Prepare the Cookie Base
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Combine the flour and powdered sugar in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
Shape and Bake
Form the dough into 1-inch balls and flatten slightly. Place on the baking sheet and bake for 10-12 minutes, or until edges are lightly golden. Let cookies cool completely.
Make the Lemon Coconut Filling
Whisk eggs and sugar until smooth. Add flour, baking powder, lemon juice, shredded coconut, and optional vanilla. Stir well to combine.
Cook the Filling
Transfer to a saucepan and cook over medium heat, stirring constantly until the filling thickens to a custard-like consistency. Remove from heat and cool.
Assemble the Cookies
Spoon a dollop of cooled filling onto the flat side of a cookie. Top with another cookie to form a sandwich. Sprinkle with extra shredded coconut.

Servings and timing

This recipe makes about 18 sandwich cookies.
Prep Time: 15 minutes
Cook Time: 12 minutes
Cooling/Assembly Time: 30 minutes
Total Time: Approximately 1 hour

Variations

Gluten-Free Version: Substitute the flour with a 1:1 gluten-free blend.
Less Sweet Option: Replace part of the granulated sugar with stevia or coconut sugar.
Zesty Boost: Add a bit of lemon zest to the filling for extra brightness.
Toasted Coconut Topping: Toast the shredded coconut before sprinkling for a nuttier flavor.

Storage/Reheating

Store assembled cookies in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze them in a single layer in an airtight container for up to 2 months. Let thaw in the fridge before serving.
Avoid reheating as the filling may melt; these are best enjoyed chilled or at room temperature.

FAQs

What type of lemon juice should I use?

Freshly squeezed lemon juice is ideal for the brightest flavor, but bottled can be used in a pinch.

Can I use sweetened shredded coconut?

Yes, but the cookies will be slightly sweeter. You can adjust the sugar in the filling accordingly.

Do I need to chill the dough?

No chilling is required for this recipe, making it faster and easier.

Can I make these cookies ahead of time?

Yes, you can prepare both the cookies and filling a day in advance and assemble them when ready to serve.

How do I know when the filling is thick enough?

The filling should coat the back of a spoon and have a custard-like consistency.

Can I freeze the cookie dough?

Yes, shape the dough into balls and freeze on a baking sheet. Transfer to a freezer bag and bake directly from frozen, adding 1–2 extra minutes to the bake time.

What can I substitute for eggs in the filling?

Try a commercial egg replacer or a combination of cornstarch and water for a vegan version, though the texture may differ slightly.

Should I toast the coconut before adding on top?

You can, and it adds a delicious nutty flavor and slight crunch.

How do I prevent the filling from being runny?

Make sure to cook the filling long enough until thickened, and cool completely before assembling.

Can I make them without the sandwich step?

Yes! You can simply top each cookie with a bit of the lemon coconut filling and sprinkle with coconut.

Conclusion

Lemon Coconut Heaven Cookies are the perfect treat for anyone craving a tropical twist on a classic dessert. Easy to make, deliciously unique, and full of bright, sunny flavors, these cookies are sure to impress at any gathering or satisfy a sweet craving at home. Whether enjoyed chilled or freshly assembled, they truly live up to their heavenly name.

Lemon Coconut Heaven Cookies

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These Lemon Coconut Heaven Cookies are light, fluffy, and packed with bright lemon flavor and tropical coconut, making them the perfect easy dessert for spring and summer gatherings.

Author: Emily
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 box lemon cake mix
2 eggs
1/3 cup vegetable oil
1 cup sweetened shredded coconut
1 tsp lemon zest (optional, for extra lemon flavor)
Powdered sugar (for dusting, optional)

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Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the lemon cake mix, eggs, and vegetable oil. Mix until fully combined and a thick dough forms.
Fold in the shredded coconut and lemon zest (if using).
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 8-10 minutes, or until the edges are set and the tops are just beginning to crack.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once cooled, dust with powdered sugar if desired.

Notes

Use freshly grated lemon zest for a brighter citrus flavor.
Store cookies in an airtight container at room temperature for up to 5 days.
For a chewier texture, slightly underbake the cookies.
Can be frozen for up to 2 months.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 10g
Sodium: 90mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 1g
Cholesterol: 10mg